Ingredients
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For the starter
For the starter and dough
For the dough
Method
-
Making the starter
Warm a little milk, dissolve the yeast and a little sugar in it, then stir in some flour to form a thick dough, and leave it to prove in a warm place.
40 min -
Making the base dough
Mix the remaining flour, sugar, spices, egg yolk and rum with the proved starter, then knead well.
10 min -
Butter and milk
Add the room-temperature butter and the remaining milk, and work the dough until it is smooth and elastic.
10 min -
Raisins and almonds
Fold in the raisins and almonds, then cover and leave to prove again until the dough has slowly risen.
40 min -
Shaping
Divide the dough into 9 pieces, then into three groups: plait strands of 4, 3 and 2, then place the three plaits on top of one another to shape the loaf.
15 min -
Glazing and baking
Brush with the remaining egg yolk, then bake at 180°C for 20 minutes, then at 160°C for a further 40 minutes, until deep golden brown.
60 min
| Nutrient | Total (1 pieces) | 1 pieces |
|---|---|---|
| Energy | 3 745 kcal | 3 746 kcal |
| Fat | 173 g | 173 g |
| of which saturates | 87 g | 87 g |
| Carbohydrates | 470 g | 470 g |
| Protein | 72 g | 72 g |
| Fibre | 23 g | 23 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg, tree nuts
May contain: sulphites (depends on the exact product used)
For sensitive digestion: milk (lactose), flour, raisins (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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